Description
Delight in these homemade Cherry Cinnamon Rolls featuring a luscious cherry filling and creamy cream cheese frosting. Soft, fluffy dough combined with sweet-tart cherries and warm cinnamon makes for a perfect breakfast or dessert treat.
Ingredients
Scale
Cherry Filling
- 3 1/2 cups frozen cherries (454g)
- 1/3 cup granulated sugar (67g)
- 1/4 cup cold water (60g)
- 2 tbsp cornstarch (20g)
Dough
- 1/4 cup warm water (60g)
- 1 tsp active dry yeast (6g)
- 3/4 cup whole milk (180g)
- 1/3 cup granulated sugar (67g)
- 2 large eggs
- 4 1/2 cups bread flour (540g)
- 1/2 tsp salt (3g)
- 6 tbsp unsalted butter, room temperature
Frosting
- 4 tbsp unsalted butter, room temperature (57g)
- 3 oz cream cheese, room temperature (85g)
- 2 cups powdered sugar (260g)
- 2 tsp vanilla extract
- 1-3 tbsp whole milk (20-60g)
Instructions
- Make the Cherry Filling: In a saucepan, combine frozen cherries and granulated sugar. Cook over medium heat until cherries release their juice and the mixture is hot. In a small bowl, mix the cold water and cornstarch until dissolved. Stir this mixture into the cherry mixture and cook until thickened, about 2-3 minutes. Remove from heat and let cool. Transfer to a bowl and refrigerate while making the dough.
- Activate the Yeast: In a small bowl, combine warm water and active dry yeast. Let sit for 5-10 minutes or until foamy and activated.
- Make the Dough: In a large mixing bowl, combine activated yeast mixture, warm milk, granulated sugar, and eggs. Stir to combine. Sift in bread flour and salt, stirring until a shaggy dough forms. Work in the room-temperature butter by hand or with a stand mixer on low speed until incorporated (about 3 minutes). Knead the dough on medium speed with a dough hook or by hand for about 10 minutes, or until it pulls cleanly from the sides of the bowl.
- Assemble Rolls: Roll the dough out into a large rectangle on a floured surface. Spread the cooled cherry filling evenly over the dough, leaving a 1-inch border. Roll the dough tightly from one long side to the other to form a log. Cut into 12 equal rolls.
- Proof Rolls: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise in a warm place for 30-45 minutes until puffed.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
- Make the Cream Cheese Frosting: In a bowl, beat together room-temperature butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy. Add milk one tablespoon at a time until the frosting reaches the desired consistency.
- Serve: Spread or drizzle the cream cheese frosting over the warm rolls. Serve immediately and enjoy.
Notes
- Be sure to let the cherry filling cool completely before spreading over the dough to prevent sogginess.
- You can substitute frozen cherries with fresh cherries when in season.
- The dough can be kneaded by hand or with a stand mixer fitted with a dough hook for convenience.
- For extra flavor, add 1 tsp cinnamon to the dough or filling.
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days and reheat before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
